Completed certificates three and four in Commercial Cookery and graduated with high standards and earned a G.P.A of 4.5 at an accredited university, the University of the South Pacific in 2019 at Suva Fiji.
The best thing about being a chef is the camaraderie of the kitchen as a working environment, gives me more freedom and allows me to be more creative than just about any other career. I also enjoy Playing team sports, making creative new recipes and modernising cultural food.
Currently a chef de partie at the Crowne Plaza Fiji\r\n\r\nWorked with The Rarotongan Beach Resort and Lagoonarium at the Cook Islands for about 8 months as a Demi chef \r\n\r\nWorked with Sheraton Fiji Golf and Beach Resort and Spa as a commis 1 chef \r\n\r\nWorked with Pullman Resort and Spa Nadi Bay as a demi chef for over two years \r\n\r\nWorked with Marriott MomiBayResort and Spa as a Commis Chef\r\n\r\nI\'ve worked in 5 star hotels as a Demi chef in brands such as Marriott, Accor, COMO and recently a chef de partie at an IHG brand
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